Sweet Potato and Green Bean Curry

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Sweet Potato and Green Bean Curry

This easy vegan sweet potato and green bean curry is loaded with nutritious vegetables, lentils and creamy coconut milk. Make it with your favourite curry paste and enjoy a meal that's not only quick to prepare but needs surprisingly few ingredients.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: Souteast Asia

Keyword: coconut milk, curry, easy, green beans, lentils, sweet potatoes, vegan

Servings: people

Calories: 526kcal

Author: Choclette @ Tin and Thyme

Ingredients

2 tbsp sunflower oil or other neutral tasting frying oil
1 large onion finely sliced into half moons
1 sweet potato medium to large or 2 small ones - scrubbed
3-4 tbsp curry paste of your choice
400 g tinned coconut milk
100 g split red lentils soaked for at least an hour
225 g green beans topped but not tailed
½ tsp salt (or more) will depend on how salty the curry paste is
1 lime juiced
60 g cashew nuts roasted until golden
1 small bunch coriander leaves (cilantro) roughly chopped

Metric - US Customary

Instructions

Heat the oil in a large lidded pan over a moderate heat. Add the onions and fry for a couple of minutes or until translucent.
2 tbsp sunflower oil, 1 large onion
Chop the sweet potatoes into bite-sized chunks and add to the pan. Fry for five minutes, stirring occasionally.
1 sweet potato
Add the curry paste and stir-fry for a couple of minutes. How much you use will depend on the strength of the paste and how strong or mild you like your curries.
3-4 tbsp curry paste
Add the salt and coconut milk to the pan. Half fill the empty tin with water (200ml / 1 cup), swish it around to gather any leftover coconut milk, then pour into the pan.
400 g tinned coconut milk, ½ tsp salt
Drain the lentils and add to the pan, then bring to the boil.
100 g split red lentils
Cover the pan and reduce the heat to a simmer. Cook for five minutes, then slice the beans into 3-4 cm (1-1½ inch) lengths and add to the pan. At the same time roughly chop any stems on the coriander and add those too. Give a good stir.
225 g green beans
Simmer for a further 10-15 minutes or until the veg is tender. Stir occasionally to prevent the lentils sticking to the bottom of the pan. Squeeze in half the lime juice (if using) and stir. Taste test at this point and add more salt or lime juice if and as required.
Scatter the nuts and coriander over the top and serve with rice or warmed flatbreads. Alternatively, portion into individual bowls before topping with the nuts and coriander.
60 g cashew nuts, 1 small bunch coriander leaves (cilantro)

Notes

If buying curry paste, check the labels to ensure they're plant based, some may contain fish sauce or shrimp.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition